ingredients
1.4 - 1.5kg (3 1/2 - 4 lb) roasting chicken
1 clove garlic
2 sprigs rosemary sea salt
freshly ground black pepper
1/2 large orange
15 ml (1 tbls) olive oil
225 g (1/2 lb) mushrooms
1 tsp (5 ml) Dijon mustard
30 ml (2 tbls) natural (plain) yogurt
method
1. Heat the oven to gas mark 7/220°C (425°F).
2. Rub the inside of the chicken brick with a cut clove of garlic and put one of the rosemary sprigs in the bottom.
3. Season the inside of the chicken.
4. Thickly slice the orange and put it inside the bird.
5. Truss the chicken and brush the outside very lightly with oil. Season the outside with pepper only.
6. Put the chicken into the brick with the second sprig of rosemary on top.
7. Put on the lid and put the brick into the oven for 1 1/2 hours.
8. Thickly slice the mushrooms. Scatter them over the chicken, replace the lid and return the chicken to the oven for a further 15 minutes.
9. Remove the mushrooms and chicken from the brick.
10. Skim the juices and pour them into a saucepan. Stir in the mustard and bring to the boil.
11. Take the pan from the heat and stir in the yogurt.
12. Carve the chicken and arrange it on a warmed serving platter with the mushrooms.
13. Pour the sauce over the top.
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